Whip up This Vegan Ketogenic Pesto Recipe in 3 Minutes Flat
by Gabrielle Kassel, July 2, 2018
One solution? This vegan keto pesto, courtesy of Keto Diet app creator and The Beginner’s Ketodiet Cookbook author Martina Slajerova. It tastes good on everything from zoodles and golden beet pasta to carrots and celery sticks.
Everyone’s favorite multi-tasting healthy fat (avocado, duh) is the star of the show, but unlike guac’s sad compost fate, this pesto can last up to four days if you store it in an airtight container in the fridge, says Well+Good recipe developer and videographer, Ella Dove. Need it to last longer? “Just add more lemon,” suggests Dove.
Ready to try this creamy-with-a-kick pesto for yourself? Scroll down for the recipe and to watch a video to see how it's done.
Avocado Vegan Keto Pesto
Prep Time3 minutes
- 1 medium avocado
- 2 cups fresh spinach
- 2 cloves garlic minced
- 2 Tbsp lemon juice
- 1/4 cup extra-virgin olive oil
- 1/4 cup pine nuts
- 1 cup basil
- freshly ground black pepper
Place the avocado, spinach, garlic, lemon juice, olive oil, and pine nuts in a food processor, and process until smooth.
Add the basil and pulse a few more times.
Season with salt and pepper to taste.
Spoon into a small bowl. Voila!
Learn more about ketogenic vegan diets or going keto-light.
- Whole 30
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